KARAKTERISTIK FISIKOKIMIA, ORGANOLEPTIK DAN TOTAL BAKTERI ASAM LAKTAT KIMCHI BENGKUANG
Abstract
Kimchi merupakan makanan fermentasi tradisional dan lauk pauk dengan rasa unik dari Korea yang sudah dikonsumsi dari sejak jaman dulu. Bakteri asam laktat (BAL) telah digunakan secara luas sebagai kultur starter untuk berbagai makanan fermentasi termasuk produk fermentasi daging, susu, dan sayuran seperti kimchi. Bengkuang mengandung protein, dan serat kasar relatif yang tinggi sehingga cocok sebagai pengganti kubis dalam pembuatan kimchi. Penelitian ini bertujuan untuk mengidentifikasi karakteristik fisiko-kimia, organoleptik dan total Bakteri Asam Laktat dari Kimchi Bengkuang. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) digunakan sebagai rancangan percobaan, dengan faktor kesatu konsentrasi garam dengan 3 taraf, 2%, 4% dan 6% dan faktor yang kedua lama waktu fermentasi dengan 3 taraf, 3 hari, 6 hari dan 9 hari, tiga kali ulangan, 27 unit percobaan. Hasil penelitian ini kadar pH, kadar lemak, salinitas, serat kasar sebagai atribut fisiko kimia memiliki pengaruh yang nyata (P<0,05). Atribut warna dan aroma serta total Bakteri Asam Laktat pada kimchi bengkuang memiliki pengaruh yang nyata (P<0,05). Studi yang dilakukan sejauh ini menunjukkan bahwa waktu fermentasi dan konsentrasi garam mempengaruhi kualitas kimchi bengkuang.
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References
Ahn, J. E., Kim, J. K., Lee, H. R., Eom, H. J., & Han, N. S. (2012). Isolation and characterization of a bacteriocin-producing Lactobacillus sakei B16 from kimchi. J. Korean Soc. Food Sci. Nutr., 41, 721–726.
Association of Official Analytical Chemist (AOAC). (2005). Official Methods of Analysis (18th Ahn, J. E., Kim, J. K., Lee, H. R., Eom, H. J., & Han, N. S. (2012). Isolation and characterization of a bacteriocin-producing Lactobacillus sakei B16 from kimchi. J. Korean Soc. Food Sci. Nutr., 41, 721–726.
Association of Official Analytical Chemist (AOAC). (2005). Official Methods of Analysis (18th ed.). USA: Association of Official Analytical Chemist Inc. Mayland. USA.
Heo, S., Kim, J. H., Kwak, M. S., Jeong, D. W., & Sung, M.-H. (2021). Functional Genomic Insights into Probiotic Bacillus siamensis Strain B28 from Traditional Korean Fermented Kimchi. Foods, 10(8), 190. https://doi.org/https://doi.org/10.3390/foods10081906
Hossain, M. I., Mizan, M. F. R., Ashrafudoulla, M., Nahar, S., Joo, H. J., Jahid, I. K., Park, S. H., Kim, K. S., & Ha, S. D. (2020). Inhibitory effects of probiotic potential lactic acid bacteria isolated from kimchi against Listeria monocytogenesbiofilm on lettuce, stainless-steel surfaces, and MBECTM biofilm device. LWT-Food Sci Technol, 118, 108.
Hwang, H., & Lee, J. H. (2018). Characterization of arginine catabolism by lactic acid bacteria isolated from kimchi. Molecules, 23, 30–49.
Jang, J. Y., Lee, M. E., Lee, H. W., Lee, J. H., Park, H. W., Choi, H. J., & Kim, T. W. (2015). Extending the shelf life of kimchi with Lactococcus lactisstrain as a starter culture. Food Sci Biotechnol, 24(3), 1049–1053.
Jang, S., Lee, J., Jung, U., Choi, H. ., & Suh, H. J. (2014). Identification of an anti-listerial domain from Pediococcus pentosaceus T1 derived from kimchi, a traditional fermented vegetable. Food Control, 43, 42–48.
Jeong, C. H., Sohn, H., Hwang, H., Lee, H. J., Kim, T. W., Kim, D. S., Kim, C. S., Han, S. G., & Hong, S. W. (2021). Comparison of the Probiotic Potential between Lactiplantibacillus plantarum Isolated from Kimchi and Standard Probiotic Strains Isolated from Different Sources. Foods., 10(9), 2125.
Jung, J. Y., Lee, S. H., & Jeon, C. O. (2014). Kimchi microflora: History, current status, and perspectives for industrial kimchi production. Appl. Microbiol. Biotechnol., 98, 2385–2393.
Jung, J. Y., Lee, S. H., Lee, H. J., Seo, H. Y., Park, W. S., & Jeon, C. O. (2012). Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation. Int. J. Food Microbiol, 153, 378–387.
Jung, M. Y., Kim, T. W., Lee, C., Kim, J. Y., Song, H. S., Kim, Y. B., Ahn, S. W., Kim, J. S., Roh, S. W., & Lee, S. H. (2018). Role of jeotgal, a korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation. Food Chem, 265, 135–143.
Jung, S., & Lee, J. H. (2021). Red pepper powder is an essential factor for ornithine production in kimchi fermentation. LWT-Food Sci. Technol., 137, 110434.
Kang, B. ., Cho, M. ., Ahn, T. ., Lee, E. ., & Park, D. . (2015). The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation. Sci. Rep, 5, 15445.
Kim, J., Bang, J., Beuchat, L. R., Kim, H., & Ryu, J. H. (2012). Controlled fermentation of kimchi using naturally occurring antimicrobial agents. Food Microbiol, 32, 20–31.
Kim, M. J., Kang, S. E., Jeong, C. H., Min, S. G., Hong, S. W., Roh, S., Jhon, D. Y., & Kim, T. W. (2021). Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi. Foods., 10(3), 645. https://doi.org/https://doi.org/10.3390/foods10030645
Kim, M. J., Lee, H. ., Lee, M. ., Roh, S. ., & Kim, T. . (2019). Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life. J. Microbiol. Biotechnol., 57, 479–484.
Lee, K. ., Kim, G. ., Baek, A. ., Hwang, H. ., Kwon, D. ., Kim, S. ., & Lee, S. . (2020). Isolation and characterization of kimchi starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio04 for manufacture of commercial kimchi. J. Microbiol. Biotechnol. 30, 1060–1066Lee, K.W., Kim, G.S., Baek, A.H., Hwang, H.S., Kwon, D.Y.,. J. Microbiol. Biotechnol, 30, 1060–1066.
Lee, K. ., Shim, J. ., Yao, Z., Kim, J. ., & Kim, J. . (2018). Properties of kimchi fermented with GABA-producing lactic acid bacteria as a starter. J. Microbiol. Biotechnol, 28, 534–541.
Lee, K., Shim, J., Park, S., Heo, H., Kim, H., Ham, K., & Kim, J. (2016). Isolation of lactic acid bacteria with probiotic potentials from kimchi traditional Korean fermented vegetable. LWT -Food Sci Technol, 71, 130–137.
Lim, H. ., Cha, I. ., Roh, S. ., Shin, H. ., & Seo, M. . (2017). Enhanced production of gamma-aminobutyric acid by optimizing culture conditions of Lactobacillus brevis HYE1 isolated from kimchi, a Korean fermented food. J. Microbiol. Biotechnol, 27, 450–459.
Mun, S. ., & Chang, H. . (2020). Characterization of Weissella koreensis SK isolated from kimchi fermented at low temperature (around 0 °C) based on complete genome sequence and corresponding phenotype. Microorganisms, 8, 1147.
Mun, S. ., Moon, S. ., & Chang, H. . (2020). Characterization of high-ornithine-producing Weissella koreensis DB1 isolated from kimchi and its application in rice bran fermentation as a starter culture. Foods, 9, 1545.
Park, E. ., Chun, J., Cha, C. ., Park, W. ., Jeon, C. ., & Bae, J. . (2012). Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing. Food Microbiol, 30, 197–204.
Park, J. ., Tirupathi Pichiah, P. ., Yu, J. ., Oh, S. ., Daily, J. ., & Cha, Y. . (2012). Anti-obesity effect of kimchi fermented with Weissella koreensis OK 1-6 as starter in high-fat diet-induced obese C57BL/6J mice. J. Appl. Microbiol, 113, 1507–1516.
Park, K. ., Jeong, J. ., Lee, Y. ., & Daily, J. . (2014). Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. J. Med. Food, 17, 6–20.
Park, S. ., Lee, J. ., & Lim, S. . (2014). The probiotic characteristics and GABA production of Lactobacillus plantarum K154 isolated from kimchi. Food Sci. Biotechnol, 23, 1951–1957.
Park, S., Chang, H.-C., & Lee, J.-J. (2021). Rice Bran Fermented with Kimchi-Derived Lactic Acid Bacteria Prevents Metabolic Complications in Mice on a High-Fat and Cholesterol Diet. Foods, 10(7), 1501. https://doi.org/https://doi.org/10.3390/foods10071501
Seo, D. J., Jung, D., Jung, S., Yeo, D., & Choi, C. (2020). Inhibitory effect of lactic acid bacteria isolated from kimchi against murine norovirus. Food Control, 109, 106.
Seo, H., Bae, J. H., G, K., Kim, S. A., Ryu, B. H., & Han, N. S. (2021). Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation. Foods, 10(6), 1435. https://doi.org/https://doi.org/10.3390/foods10061435
Seo, M. ., Lee, J. ., Nam, Y. ., Lee, S. ., Park, S. ., Yi, S. ., & Lim, S. . (2013). Production of γ-aminobutyric acid by Lactobacillus brevis 340G isolated from kimchi and its application to skim milk. Food Eng Prog, 17, 418–423.
Son, S. H., Jeon, H. L., Yang, S. J., Lee, N. K., & Paik, H. D. (2017). Invitro characterization of Lactobacillus brevisKU15006, an isolate from kimchi, reveals anti-adhesion activity against foodborne pathogens and antidiabetic properties. Microb Pathog, 112, 135–141.
Yoon, S. R., Dang, Y. M., Kim, S. Y., You, S. Y., Kim, M. K., & Ha, J. H. (2021). Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness. Foods, 10(1), 86. https://doi.org/https://doi.org/10.3390/foods10010086
Association of Official Analytical Chemist (AOAC). (2005). Official Methods of Analysis (18th Ahn, J. E., Kim, J. K., Lee, H. R., Eom, H. J., & Han, N. S. (2012). Isolation and characterization of a bacteriocin-producing Lactobacillus sakei B16 from kimchi. J. Korean Soc. Food Sci. Nutr., 41, 721–726.
Association of Official Analytical Chemist (AOAC). (2005). Official Methods of Analysis (18th ed.). USA: Association of Official Analytical Chemist Inc. Mayland. USA.
Heo, S., Kim, J. H., Kwak, M. S., Jeong, D. W., & Sung, M.-H. (2021). Functional Genomic Insights into Probiotic Bacillus siamensis Strain B28 from Traditional Korean Fermented Kimchi. Foods, 10(8), 190. https://doi.org/https://doi.org/10.3390/foods10081906
Hossain, M. I., Mizan, M. F. R., Ashrafudoulla, M., Nahar, S., Joo, H. J., Jahid, I. K., Park, S. H., Kim, K. S., & Ha, S. D. (2020). Inhibitory effects of probiotic potential lactic acid bacteria isolated from kimchi against Listeria monocytogenesbiofilm on lettuce, stainless-steel surfaces, and MBECTM biofilm device. LWT-Food Sci Technol, 118, 108.
Hwang, H., & Lee, J. H. (2018). Characterization of arginine catabolism by lactic acid bacteria isolated from kimchi. Molecules, 23, 30–49.
Jang, J. Y., Lee, M. E., Lee, H. W., Lee, J. H., Park, H. W., Choi, H. J., & Kim, T. W. (2015). Extending the shelf life of kimchi with Lactococcus lactisstrain as a starter culture. Food Sci Biotechnol, 24(3), 1049–1053.
Jang, S., Lee, J., Jung, U., Choi, H. ., & Suh, H. J. (2014). Identification of an anti-listerial domain from Pediococcus pentosaceus T1 derived from kimchi, a traditional fermented vegetable. Food Control, 43, 42–48.
Jeong, C. H., Sohn, H., Hwang, H., Lee, H. J., Kim, T. W., Kim, D. S., Kim, C. S., Han, S. G., & Hong, S. W. (2021). Comparison of the Probiotic Potential between Lactiplantibacillus plantarum Isolated from Kimchi and Standard Probiotic Strains Isolated from Different Sources. Foods., 10(9), 2125.
Jung, J. Y., Lee, S. H., & Jeon, C. O. (2014). Kimchi microflora: History, current status, and perspectives for industrial kimchi production. Appl. Microbiol. Biotechnol., 98, 2385–2393.
Jung, J. Y., Lee, S. H., Lee, H. J., Seo, H. Y., Park, W. S., & Jeon, C. O. (2012). Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation. Int. J. Food Microbiol, 153, 378–387.
Jung, M. Y., Kim, T. W., Lee, C., Kim, J. Y., Song, H. S., Kim, Y. B., Ahn, S. W., Kim, J. S., Roh, S. W., & Lee, S. H. (2018). Role of jeotgal, a korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation. Food Chem, 265, 135–143.
Jung, S., & Lee, J. H. (2021). Red pepper powder is an essential factor for ornithine production in kimchi fermentation. LWT-Food Sci. Technol., 137, 110434.
Kang, B. ., Cho, M. ., Ahn, T. ., Lee, E. ., & Park, D. . (2015). The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation. Sci. Rep, 5, 15445.
Kim, J., Bang, J., Beuchat, L. R., Kim, H., & Ryu, J. H. (2012). Controlled fermentation of kimchi using naturally occurring antimicrobial agents. Food Microbiol, 32, 20–31.
Kim, M. J., Kang, S. E., Jeong, C. H., Min, S. G., Hong, S. W., Roh, S., Jhon, D. Y., & Kim, T. W. (2021). Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi. Foods., 10(3), 645. https://doi.org/https://doi.org/10.3390/foods10030645
Kim, M. J., Lee, H. ., Lee, M. ., Roh, S. ., & Kim, T. . (2019). Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life. J. Microbiol. Biotechnol., 57, 479–484.
Lee, K. ., Kim, G. ., Baek, A. ., Hwang, H. ., Kwon, D. ., Kim, S. ., & Lee, S. . (2020). Isolation and characterization of kimchi starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio04 for manufacture of commercial kimchi. J. Microbiol. Biotechnol. 30, 1060–1066Lee, K.W., Kim, G.S., Baek, A.H., Hwang, H.S., Kwon, D.Y.,. J. Microbiol. Biotechnol, 30, 1060–1066.
Lee, K. ., Shim, J. ., Yao, Z., Kim, J. ., & Kim, J. . (2018). Properties of kimchi fermented with GABA-producing lactic acid bacteria as a starter. J. Microbiol. Biotechnol, 28, 534–541.
Lee, K., Shim, J., Park, S., Heo, H., Kim, H., Ham, K., & Kim, J. (2016). Isolation of lactic acid bacteria with probiotic potentials from kimchi traditional Korean fermented vegetable. LWT -Food Sci Technol, 71, 130–137.
Lim, H. ., Cha, I. ., Roh, S. ., Shin, H. ., & Seo, M. . (2017). Enhanced production of gamma-aminobutyric acid by optimizing culture conditions of Lactobacillus brevis HYE1 isolated from kimchi, a Korean fermented food. J. Microbiol. Biotechnol, 27, 450–459.
Mun, S. ., & Chang, H. . (2020). Characterization of Weissella koreensis SK isolated from kimchi fermented at low temperature (around 0 °C) based on complete genome sequence and corresponding phenotype. Microorganisms, 8, 1147.
Mun, S. ., Moon, S. ., & Chang, H. . (2020). Characterization of high-ornithine-producing Weissella koreensis DB1 isolated from kimchi and its application in rice bran fermentation as a starter culture. Foods, 9, 1545.
Park, E. ., Chun, J., Cha, C. ., Park, W. ., Jeon, C. ., & Bae, J. . (2012). Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing. Food Microbiol, 30, 197–204.
Park, J. ., Tirupathi Pichiah, P. ., Yu, J. ., Oh, S. ., Daily, J. ., & Cha, Y. . (2012). Anti-obesity effect of kimchi fermented with Weissella koreensis OK 1-6 as starter in high-fat diet-induced obese C57BL/6J mice. J. Appl. Microbiol, 113, 1507–1516.
Park, K. ., Jeong, J. ., Lee, Y. ., & Daily, J. . (2014). Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. J. Med. Food, 17, 6–20.
Park, S. ., Lee, J. ., & Lim, S. . (2014). The probiotic characteristics and GABA production of Lactobacillus plantarum K154 isolated from kimchi. Food Sci. Biotechnol, 23, 1951–1957.
Park, S., Chang, H.-C., & Lee, J.-J. (2021). Rice Bran Fermented with Kimchi-Derived Lactic Acid Bacteria Prevents Metabolic Complications in Mice on a High-Fat and Cholesterol Diet. Foods, 10(7), 1501. https://doi.org/https://doi.org/10.3390/foods10071501
Seo, D. J., Jung, D., Jung, S., Yeo, D., & Choi, C. (2020). Inhibitory effect of lactic acid bacteria isolated from kimchi against murine norovirus. Food Control, 109, 106.
Seo, H., Bae, J. H., G, K., Kim, S. A., Ryu, B. H., & Han, N. S. (2021). Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation. Foods, 10(6), 1435. https://doi.org/https://doi.org/10.3390/foods10061435
Seo, M. ., Lee, J. ., Nam, Y. ., Lee, S. ., Park, S. ., Yi, S. ., & Lim, S. . (2013). Production of γ-aminobutyric acid by Lactobacillus brevis 340G isolated from kimchi and its application to skim milk. Food Eng Prog, 17, 418–423.
Son, S. H., Jeon, H. L., Yang, S. J., Lee, N. K., & Paik, H. D. (2017). Invitro characterization of Lactobacillus brevisKU15006, an isolate from kimchi, reveals anti-adhesion activity against foodborne pathogens and antidiabetic properties. Microb Pathog, 112, 135–141.
Yoon, S. R., Dang, Y. M., Kim, S. Y., You, S. Y., Kim, M. K., & Ha, J. H. (2021). Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness. Foods, 10(1), 86. https://doi.org/https://doi.org/10.3390/foods10010086
Published
2022-06-20
How to Cite
SYADIAH, Essa Annisa et al.
KARAKTERISTIK FISIKOKIMIA, ORGANOLEPTIK DAN TOTAL BAKTERI ASAM LAKTAT KIMCHI BENGKUANG.
AGRIBIOS, [S.l.], v. 20, n. 1, p. 38-49, june 2022.
ISSN 2723-7044.
Available at: <https://unars.ac.id/ojs/index.php/agribios/article/view/1633>. Date accessed: 23 dec. 2024.
doi: https://doi.org/10.36841/agribios.v20i1.1633.
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This work is licensed under a Creative Commons Attribution 4.0 International License.
